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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Mini eggplant-based pizza rounds! Variations are limitless. I bake these at 6,000 feet in Tahoe, so you may want to bake longer if you're at sea level. Ingredients:
1/2 large eggplant, sliced into thin rounds |
1/2 cup grated parmesan cheese |
1 tablespoon extra virgin olive oil |
1/3 cup tomato sauce |
1/3 cup shredded cheddar cheese |
salt and ground black pepper to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
3. Bake eggplant rounds in preheated oven until hot, about 5 minutes.
4. Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
5. Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
6. Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.
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